Joyful Mid Autumn Festival Gift: Pineapple Cake, Moon Maiden Q Cake

        On the Mid-Autumn Festival, August 15 of the lunar calendar, every family gathers to eat moon cakes and celebrate the festival. This issue of "Gourmet Column" takes you to make two delicious Dim sum - "classic earth pineapple crisp" and "Yueniang Q cake". Pineapple Taiwanese means "prosperous", symbolizing prosperous business and continuous good luck. It is made into a local pineapple cake with a fragrant outer skin and a sweet filling with a hint of sourness, making it the best choice for Mid Autumn Festival gifts; The filling of Yue Niang Q Cake is diverse and subverts traditional mooncake making methods. It is not greasy and has received high praise.

                1、 Pineapple Cake

        [Materials]

        1. Crispy pastry: 100g salt free cream, 90g anhydrous cream, 55g powdered sugar, 70g eggs, 30g milk powder, 15g cheese powder, 280g low gluten flour.

        2. Filling: 400g of commercially available pure pineapple filling.

        [Equipment]

        Oven, baking tray (43cm * 33cm), upright egg beater, rubber scraper, 1 medium-sized steel basin, electronic scale, 20 rectangular pineapple cake molds.

        [Method]

        1. Sift the powdered sugar and low gluten flour separately, and divide the pineapple filling into 20 pieces, each weighing 20 grams.

        2. Add salt free cream and anhydrous cream to powdered sugar and stir until loose. Divide the egg mixture into three parts and mix well.

        3. Add milk powder, cheese powder, and low gluten flour and mix well to form a ball. After 10 minutes, divide into 20 pieces, each weighing 30 g.

        4. Wrap the pineapple filling in puff pastry, place it in a pineapple cake mold, then flatten it and place it in the oven. Bake on high heat at 180 ℃ and on low heat at 180 ℃ until the bottom turns golden. Flip over and repeat until golden brown, about 25-30 minutes. (The temperature of ovens from different brands may vary slightly, and the baking time is for reference only)

                2、 Moon Mother Q Cake

                [Materials]

        1. Oilskin: 60g anhydrous cream, 9g powdered sugar, 75g water, 156g medium gluten flour.

        2. Pastry: 165g low gluten flour, 83g anhydrous cream.

        3. Inner filling: 240 g of black bean paste, 240 g of white jade Q mochi, 7 pieces of red soil salted egg yolk, 160 g of milk pastry filling, and 70 g of cooked Hawaiian beans.

        4. Crispy filling: 55g of salt free cream, 20g of powdered sugar, 20g of eggs, and 70g of milk powder.

        5. Decoration: 10g soybean powder.

        [Equipment]

        Oven, baking tray (43cm * 33cm), upright egg beater, rubber scraper, 2 medium-sized steel basins, electronic scale, rolling pin.

        [Method]

        1. Oilskin: Mix the ingredients of the "oilskin" and knead it into a smooth dough. Leave it for 20 minutes until the dough relaxes, then divide it into 20 pieces, each weighing 15 grams.

        2. Pastry: Mix the ingredients of the "pastry" into a ball and divide it into 20 pieces, each weighing 12 grams.

        3. Crispy filling: Mix 55g of salt free cream and 20g of powdered sugar evenly, then add 20g of eggs and 70g of milk powder and mix well.

        4. Wu Dou Sha and Bai Yu Q Ma Bing are divided into 20 pieces each, each weighing 12 grams; the filling for the milk pastry is also divided into 20 pieces, each weighing 8 grams.

        5. Spray salted egg yolks with rice wine and bake at 180 ℃ for 10 minutes.

        6. Stack mochi, pastry filling, 1/3 salted egg yolk, and cooked Hawaiian beans on top of the black bean paste to make the filling.

        7. Coat the oil bag with oil pastry, roll it twice, let it relax for 20 minutes, then wrap it with filling. After spraying water on the surface, sprinkle soybean powder on top and bake at 200 ° C on high heat and 180 ° C on low heat for 25 minutes until golden brown. (The temperature of ovens from different brands may vary slightly, and the baking time is for reference only)

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